The Culinary field has expanded into many different career paths over the last two decades; you can now become a chef, a food scientist, even a sports nutritionist. Johnson & Wales University has world renowned culinary programs that can prepare you in the field of your dreams. Chef Jorge De La Torre, and Dana Asta Jardine, a student, showed us a delicious treat we can make at home, and they told us about all the school has to offer.
If you’re looking for a career in culinary arts you can sign up for an adult shadow day by logging on to their website.
4 cups prepared vanilla pudding
4 cups chopped rhubarb
½ cup sugar
¼ cup water
1 cinnamon stick
½ cup whipping cream
½ cup orange liqueur, sherry or brandy (optional)
2 cups strawberries, sliced
½ cup crushed amaretto cookies
- In a saucepan, bring the rhubarb, sugar, cinnamon stick and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
- In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the pudding. Fold in remaining whipped cream.
- Place a layer of pound cake cubes in a mason jar. Sprinkle with liquor if using. Spread with 1 Tbsp rhubarb mixture; top with layer of strawberries and 1 Tbsp of the pudding mix. Repeat layers. Cover and chill for at least 1 hour before serving. Just before serving, top with crushed amaretto cookies.